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me i can’t make this pudding without thinking of bear paddington. Nevertheless, the jam brings a pleasant bitterness, which makes it an unusual dessert, as it is not overly sweet. I’d say it’s pretty grown up, says the pudding.
Times
Preparation time: 15 minutes
Cooking time: 1 to 2 hours
Serve
Four to six
Ingridients
- Butter, for lubrication
- 240 g of self-rising flour
- Pinch of salt
- 120 g grated soup (or grated frozen vegetable fat, eg: Trex)
- 70 g of sugar
- A little grated nutmeg, extra for serving
- Finely grated rind ½ lemon
- Finely grated peel ½ small oranges
- 150 g of whole milk
- 2 heaped tablespoons of jam (or marmalade / compote of your choice)
Method
- Lightly grease a 900 g pudding bowl.
- In a large bowl, mix the flour, salt, broth, sugar, nutmeg, lemon, and orange peel and stir to combine. Make a hole in the middle, pour in the milk, then mix the mixture to form a coarse dough.
- Pour the jam on the bottom of the bowl and pour the pudding mixture on it. Smooth the surface of the pudding and line it with a circle of baking paper. Cover the top of the bowl with a layer of kitchen foil, which is wrapped around the edges to block off steam during baking.
- Place the dish in a large pan with a lid. Fill the pan with water until it reaches three-quarters up along the sides of the pan. Cook the pudding over medium heat for 1 hour 20 minutes. You may need to refill the water from time to time.
- Carefully remove the pudding from the baking tin and allow it to cool for a few minutes before peeling off the foil and baking paper.
- Place the plate and saucer on the bowl and carefully turn the bowl upside down. The pudding should relax – if it doesn’t relax, pull along the edges of the bowl with a sharp knife.
- Slice the pudding and serve with freshly grated nutmeg and a very generous serving of fresh cream.
The recipe from Matthew Jones ’book Bread Ahead: The Expert Home Baker was published by Hardie Grant (£ 26). Order your copy from Telegraph Bookstore.
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